-
Active Time
40 min
-
Total Time
5 3/4 hr
A thin layer of plum jam beneath the custard is visually gorgeous—it's a magenta pinstripe just under the pumpkin orange—and provides a surprisingly delicious twist, since the tart plums bring out the best in all the other traditional flavors of pumpkin pie.
Ingredients
Makes 8 servings
Make tart shell:
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Roll out dough into a 15-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan. Trim any excess dough, leaving a 1/2-inch overhang. Fold overhang inward and press against edge of pan so pastry stands slightly above rim. Chill until firm, about 30 minutes.
Step 3
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake tart shell until side is set and edge is pale golden, 25 to 30 minutes. 3Carefully remove weights and foil and bake shell until bottom and side are golden, about 15 minutes more. Cool completely in pan on a rack, about 30 minutes.
Make filling and bake tart:
Step 4
Whisk together cream, pumpkin purée, brown sugar, eggs, cinnamon, ginger, and salt until smooth.
Step 5
Put tart shell in pan on a baking sheet. Spread preserves evenly over bottom of tart shell, then pour pumpkin mixture over preserves.
Step 6
Bake tart until filling is just set a few inches from edge but still slightly wobbly in center, 50 minutes to 1 hour. Cool in pan on a rack, about 1 hour. (Tart will continue to set as it cools.) Remove side of pan before serving.
· Tart shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature. · Tart is best the day it is baked but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving.
Leave a Review
Reviews (19)
Back to Top我们喜欢这没有地壳。美味。我们使用d a meaty butternut squash and Italian plum jam. Could easily imagine this cooked in ramekins/water bath and tipped onto plates for individual servings. A warm, autumnal taste during the first brisk, rainy patch we've had. Summer is over, but that's okay. Let's have some more of that pumpkin plum custard.
Sarah_Currie
Ootischenia, BC
9/24/2013
This was our Thanksgiving pumpkin pie. I couldn't find plum preserves so we used currant jelly instead. I also made a gluten-free gingersnap crust instead of the pastry crust. The flavors are delicious. When you bite into it, the tartness of the currants is a pleasant surprise.
Anonymous
Richmond, VA
11/22/2012
Perfect dessert for the finale of an autumnal dinner, wish I had spread more plum preserves on the bottom, terrific taste treat! B.J. Harrick
crewmom
Arlington, VA
10/24/2012
This is our new traditional pumpkin pie. The plum jam provides a wonderful counterpoint to the pumpkin. Using a tart pan makes service brilliantly easy!
Anonymous
annapolis, md
12/9/2010
I'm a novice baker (working without all the tools -- used a wine bottle for a rolling pin) and this turned out perfectly. The crust worked out well and was fairly easy to work with and the filling was delicious. The only issue with the tart is that it isn't a classic pumpkin pie. The damson was delicious and made for an interesting combination however if you're looking for the classic pumpkin, you shouldn't bother with this recipe.
smyers2
SF, CA
12/17/2007
I did not like this tart at all! The damson perserves imparted a strange tartness that did not balance well with the pumpkin layer. I much prefer traditional pumpkin pie. I will not make this again.
Anonymous
San Francisco, CA
12/15/2007
This was easier than it looks and was a huge hit. I microwaved the jam for a minute to melt to make spreading easy. Would definitely make again, a nice change to the traditional...which I made as well for those who insist!
Debbiedoesgolf
12/12/2007
This one is a winner! Forget those heavy pumpkin sludge pies typically associated with Thanksgiving...I almost "forgot" to pack the last piece with my guests' doggey bag. This recipe is perfect as written if you want a light, balanced flavor unecumbered by excess 'pumpkin spice'. The damson plum jam is a wonderful foil for the slightly sweet pumpkin.
Alohakhimo
Kansas City, MO
12/7/2007
This is a terrific pumpkin tart. Don't save it for (just) Thanksgiving. The crust was more than sufficient and I used the leftovers to bake a small apple tart at the same time. Instead of plum jam, I used cherry preserves. A thin layer was plenty. I did have to cook the tart a bit longer, but that will depend on your oven.
Anonymous
New York, N.Y.
11/28/2007
This was the first tart I ever made from scratch and it was a huge hit. I followed the recipe exactly (just to be safe) and used Bonne Maman damson plum jam. 12 of us shared small slices on Thanksgiving and we were so enthusiastic, I baked 2 more of them the following weekend for other guests, who also loved it. I think Ruth Reichl was right: this may be the best pumpkin pie.
Anonymous
San Francisco, CA
11/26/2007
the pumpkin mixture was delicious, the plum jam not so, and it made the crust soggy (or perhaps my oven isn't working well, but the edges of the crust were delicious), it presented well
Anonymous
lexington
11/24/2007
I thought this was nice but not better than the traditional version. I found the magenta stripe of plum jam to be overkill. I like my pumpkin pie sweet and not as tart as the plum made this turn out. It was well recieved by everyone but I still have some left so it couldn't have been that good. I doubt I will make this again.
spaluvingirl
11/24/2007
This tart looked beautiful and the crust was delicious, but the filling was a little too sweet for my taste. I used the damson plum jam from Stonewall Kitchens - next time I make this I'll experiment with another brand to bring down the sweetness factor a little bit.
Anonymous
brooklyn, ny
11/15/2007
This is good and I plan to serve it for Thanksgiving. Recipe has a few issues: pastry not sufficient for an 11-inch tart (1-1/2x next time will be easier to roll out). Not a super spicy filling, but nice and delicate, and the plum jam is a great touch. Definitely needs more like 1-1/2 cups to make an even, visible layer. Yummy!
Anonymous
Oakland, CA
11/12/2007
Oops, forgot to add that I paired it with the apple calvados ice cream from the 9/97 Gourmet - a huge hit.
Anonymous
Newbury, Mass.
11/11/2007
See Related Recipes and Cooking Tips
-
Our 31 Best Pumpkin Pie Recipes
从老式的新奇,我们最喜欢的倒数es for this autumn icon include tarts, pumpkin-swirled cheesecakes, and more.
